University finds trouble after extending dining hours while lacking staff
Trouble struck Dining Services this year, with too few staff and too many hours, Morris University Center Director Joseph Pearson said.
Yale dining services employees cite safety concerns over move to central production facility
As Yale Dining workers and University administrators discuss concerns about the relocation of certain dining services to the new Culinary Support Center, some dining employees are also expressing unease about their chances of being injured on the job.
Oklahoma-based food producers are one of the highlights each month at Oklahoma State University, in Stillwater. Through the Made in Oklahoma program, Oklahoma vendors are invited to campus each month to introduce themselves and their products to the campus community—from honey to beef jerky and syrups to protein bars.
The October issue of FoodService Director will contain an Analysis piece I wrote entitled “The Great GMO Debate.” The article examines the concept of genetic engineering in agriculture and why some people, companies and organizations are so high on it while others are convinced it could mean the death of agriculture.